ReceptnaptárSteak frites
Steak frites is the staple dish of French bistros: a well-seared steak and twice-fried, crisp fries. There is no complicated sauce, so everything depends on the doneness of the meat, the resting and the double frying of the potatoes.
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Ingredients
Method
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- Soak the potato fries in cold water for 20 minutes to wash out the starch, then dry them thoroughly with a clean kitchen towel.
- Take the meat out of the fridge 30 minutes before cooking and pat it dry with kitchen paper.
- Heat the oil to 140°C. Blanch the potatoes in it for 5-6 minutes (they should not brown), then drain on a rack or paper.
- Raise the oil temperature to 180°C and fry the potatoes for 2-3 minutes until crisp. Drain on paper and salt them immediately.
- Meanwhile, season the steaks with salt and pepper. Sear them in a very hot pan, preferably cast iron, in the oil for 3-4 minutes per side, until a deep brown crust forms.
- In the last minute add the butter, garlic and thyme to the pan and keep spooning the foaming butter over the meat.
- Rest the meat on a plate for 5 minutes, then serve with the fries, drizzled with the pan juices.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the potatoes twice: first at a lower temperature until soft, then at a higher one until crisp — this makes them crisp outside and soft inside.
- Rest the meat for 5 minutes, otherwise the juices run out when you cut it and it stays dry.
- Use a thermometer for accuracy: about 52-54°C in the centre is medium rare, 57-60°C is medium; the meat still rises 3-4 degrees while resting.
- The pan should be very hot and not overcrowded: cook no more than two steaks at a time, otherwise the meat stews instead of browning.
- Instead of deep-frying, the fries can also be baked in the oven (220°C, 25-30 minutes, tossed in oil); they will be less crisp but it is simpler.
Frequently asked questions
Which cut of beef is right for steak frites?
Tenderloin is the most tender, sirloin (entrecôte) is more flavourful and cheaper; both are good.
How long should I cook the steak?
For a 2.5-3 cm thick steak, 3-4 minutes per side gives medium rare to medium; thicker cuts need longer, thinner ones less.
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